Pizza Stuffed Chicken

Serves: 4                     

Per Serving: 1 Leaner, 3 Green, 2 Condiments, 1 Healthy Fat

Total Time: 90 minutes

Prep Time:  20 minutes

Nutrition Per Serving: 340 calories, 11g fat, 11g carbohydrate, 48g protein 

Ingredients

• 2 cups chopped tomatoes

• 1 clove garlic, chopped

• 2 tbsp fresh basil leaves, chopped

• 4, (6-oz.) boneless, skinless chicken breasts

• 2 tsp oregano, divided

• ½ tsp garlic powder

• ¼ tsp salt

• 2 tbsp sun-dried tomato pesto

• 1 cup cooked spinach

• 1 cup shredded or 4 oz. sliced fresh mozzarella

• Cooking spray

• 2 tbsp reduced fat grated parmesan

• 4 cups romaine, chopped

• 1 cup red or green bell pepper, sliced

• 2 tbsp red wine vinegar

• 1 tsp olive oil

Directions

1. Preheat your oven to 400ᵒF.

2. Make the tomato sauce. In a saucepan over medium high heat, combine the tomatoes and garlic. Simmer for 10 minutes.  Add the chopped basil, simmer 5 minutes more.

3. Prepare the chicken. Place chicken breast on a cutting board. Place your hand flat on top of the breast.  Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it looks like a butterfly. Repeat with the remaining chicken breasts.

4. Season the chicken with 1 teaspoon oregano, the garlic powder, and salt.

5. On one side of the chicken breast, spoon over ½ tablespoon sun-dried tomato pesto. Lay on ¼ cup of spinach and 2 tablespoons or ½ ounce of mozzarella.

6. Fold the chicken breasts over to close and transfer them to a baking dish sprayed with cooking spray. Repeat with remaining chicken breasts.

7. Top each breast with 1 tablespoon of the tomato sauce and another 2 tablespoons of mozzarella.

8. Bake, uncovered, for 30-35 minutes or until the chicken is cooked through.

9. 9Meanwhile prepare the salad. Toss the romaine and sliced peppers with the olive oil, red wine vinegar and remaining 1 teaspoon of oregano.

10. To serve, spoon ¼ of the remaining tomato sauce onto a plate. Place a chicken breast on top and garnish with ½ tablespoon parmesan cheese; repeat with remaining servings. Serve with the salad.